You currently have javascript disabled. Several functions may not work. Please re-enable javascript to access full functionality.

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Speaking of Molecular Gastronomy

Heston, have you ever felt that speaking of "molecular gastronomy" might be a little, well, off-putting? Were there other phrases you had considered to describe your interest in this aspect of cuisine?

By the way, I don't know how much you actually have to do with the design of your web site, but congratulations. I first encountered it several months ago and have re-visited it many times. I have found your comments there very useful.

I totally agree with you; Molecular gastronomy does not make itself sound like the most user-friendly approach to cooking but I think that this is largely to do with he fact that it is still, to a certain extent a new term.
With continued work on this subject and more stuff about it in print, I hope that that this barrier will begin to disappear.

Over the last couple of years, I have thought heavily about this and cannot come up with a better description that is as short as this.
This does not cover the whole aspect of my cooking. It is still founded on classical French cuisine but the real drive for me is the psychology of flavour and perception of taste.

So, I need to come up with a description that combines these three things;
Any suggestions?